1 cup sunflower seeds
1 cup cashews
1 1/4 cup dates
1 tablespoon vanilla
1 tiny pinch sea salt (half the size of a normal pinch!)
35 fresh mint leaves
1. Place sunflower seeds in food processor. Process into a fine meal, might be slightly grainy.
2. Add cashews and continue to process into a fine meal.
3. Add dates a few at a time and continue processing until the dates are well processed and the mixture resembles a coarse cookie dough. You should barely be able to recognize the dates or seeds/nuts, everything should look small and crumbly.
4. Add the vanilla, fresh mint and a tiny pinch of salt. Process again until mint is well distributed and fine. It should still resemble slightly crumbly cookie dough and the mixture should stick together when you pinch it between your fingers.
5. Dump mixture into a square glass pan or a pie plate or brownie dish.
6. With clean hands. press mixture down into pan so that mixture will stick together and will resemble brownies or squares. You should be able to cut this with a knife and they stick together very nicely. Eat right away and store leftovers in refrigerator.
The Rawtarian’s Thoughts
These raw vanilla mint squares are super quick to prepare and clean up after. The one downer is that you need fresh mint, which you may not have. You could try adding some peppermint extract if you want, but do not use dried mint. Ideally, just wait until you have fresh mint and can make it properly.
I am a very busy person and I don’t garden at all. However, the one thing that I must insist that everyone have in their garden (if you have a yard) is mint. You just have to plant it once and it comes back year after year. It grows like a weed–it’s crazy. So be careful because it’s “invasive” and it’ll take over your garden. Another major benefit of mint is that it grows so fast that you don’t have to “hoard” it or feel like you’re “wasting” it when you use it.
I like to serve these with fresh or frozen-then-thawed berries, sort of like a mint berry crumble. You could also cut them into squares and then dehydrate for a crunchier texture on the outside; however, dehydrating is totally not necessary.